Pumpkin Bundt Cake

Angela (Grammy) Derby

By
@Angela_Derby

This cake takes no time to throw together...and no time to disappear! The longest part is waiting for it to come out of the oven. It's a light, moist cake with a blend of pumpkin/butterscotch flavor! The secret ingredient is the butterscotch pudding! Who knew how good they would taste together.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12-15
Prep:
10 Min
Cook:
55 Min
Method:
Bake

Ingredients

1 (18oz.) box
yellow cake mix
1 (3.5 oz) box
instant butterscotch pudding
1/4 c
vegetable oil
1/4 c
water
1 c
canned pumpkin puree (not pie filling)
2 tsp
pumpkin pie spice
4
eggs
confectioner's sugar or whipped cream (opt)

Step-By-Step

1Preheat oven to 350'F.
2In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
3Pour into a greased and floured 10" fluted tube pan. Bake at 350'F. for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
4Cool in pan for 10-15 minutes before removing to a wire rack to cool completely. (This is important, otherwise it will fall apart.)
5Dust with powdered sugar and/or serve warm with whipped cream if desired.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American